Double Chocolate Coconut Cake
20 min
3 hrs


1 cup Land O Lakes® Butter

2/3 cup chocolate-flavored syrup

1 (7-ounce) milk chocolate bar, broken into pieces

2 1/4 cups all-purpose flour

1 cup sugar

1 cup sweetened flaked coconut

1 cup milk

4 large Land O Lakes® Eggs

1 tablespoon lemon juice

1 tablespoon vanilla

1/2 teaspoon baking soda


Powdered sugar, if desired

How to make

  1. STEP 1

    Heat oven to 325°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; set aside.

  2. STEP 2

    Place butter, chocolate syrup and chocolate bar pieces in heavy 2-quart saucepan. Cook over low heat, stirring occasionally, 4-5 minutes or until melted.

  3. STEP 3

    Beat melted chocolate mixture and all remaining ingredients exceptpowdered sugar in bowl at medium speed, scraping bowl often, until well mixed.

  4. STEP 4

    Pour batter into prepared pan. Bake 70-80 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Invert cake onto cooling rack; cool completely. Sprinkle with powdered sugar, if desired.


24Fat (mg)
115Cholesterol (mg)
120Sodium (mg)
58Carbohydrates (g)
2Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  March 24, 2011

The recipe was easy to follow. The cake was very moist. I used coconut on top instead of sugar. I also used the dark chocolate instead of what the recipe calls for. Excellent, excellent! I will make it again soon.

— says Vicky
  October 12, 2010

This is a very good cake. I did use dark chocolate instead of the milk chocolate, and did not use the lemon juice at all. Bakes it in a tube pan and baked it for 60-65 minutes. Stays very moist, and it is better the day after it is baked, if you can keep everyone away from it that long.

— says triradial
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.